Creamy Cauliflower Soup

Creamy Cauliflower Soup
Creamy Cauliflower Soup
photo by recipe author

 

Servings: 8-10
Preparation Time: 45 minutes

  • 2 heads cauliflower florets, steamed
  • 4 cups chicken broth or water
  • 1.5 – 2 cups coconut milk*
  • 2 tablespoons coconut oil
  • 2 tablespoons grass-fed butter
  • 2 tablespoons Himalayan salt
  • 1 tablespoon black pepper
  • 1 tablespoon turmeric powder
  • 1 tablespoon parsley flakes (or fresh parsley, chopped)
  • 2 teaspoons garlic powder (or 2-3 fresh cloves garlic, pressed)
  • juice 2 lemons

Blend steamed cauliflower with water, divided in several batches if needed. Add to soup pot. Add coconut milk and seasonings. Warm to desired temperature. Add fresh squeezed lemon juice.

Serve in bowls with garnish, if desired, or enjoy as is.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Raspberry Oat Bars

raspberry oat bars
Raspberry Oat Bars
photo by recipe author

 

Servings: 24
Preparation Time: approx. 15-20 minutes

Crumble:

Filling:

In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.

Gently press two thirds of it into the bottom of a 9 x 13 baking pan. Bake for 10-13 minutes or until the edges just start to turn brown.

In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract or lemon essential oil until smooth. Spread this mixture over the baked crust and then evenly sprinkle the remaining oat mixture over the jam mixture.

Bake for another 25-30 minutes or until the top has lightly browned and the filling is bubbly.

Let the bars cool completely before cutting.

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Simple Summer Skillet

Simple Summer Skillet
Simple Summer Skillet
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 pound asparagus spears, cut into 1″ pieces
  • 3 cups greens (preferably kale, spinach or mustard greens)
  • 2 cups baby potatoes, halved (any color variety)
  • 1 cup broccoli florets, finely chopped
  • 1 tablespoon coconut oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Combine ingredients in a large skillet over medium heat. Pan roast vegetables for about 10-15 minutes or until cooked through and slightly crispy, stirring occasionally.

Optional add-ins: sausage, ground beef or bison, and/or sauerkraut.

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Berry Up-Beet Smoothie

Berry Up-Beet Smoothie
Berry Up-Beet Smoothie
photo by recipe author

 

Servings: 5 cups
Preparation Time: 10 minutes

Blend all ingredients except coconut oil together until creamy and smooth. Add coconut oil and blend again.

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Orange You Glad Smoothie

Orange You Glad Smoothie
Orange You Glad Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1/2 frozen banana
  • 1/3 cup frozen pineapple
  • 1/2 cup frozen strawberries
  • 2 tablespoons protein powder
  • 1/2-1 teaspoon turmeric powder
  • 1 1/3 cups organic orange juice
  • 1 tablespoon virgin coconut oil

Blend all ingredients together in a high speed blender.

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Almond Flour Raspberry Coconut Chocolate Tart

Almond Flour Raspberry Coconut Chocolate Tart
Almond Flour Raspberry Coconut Chocolate Tart
photo by recipe author

 

Servings: (1) 9 inch tart
Preparation Time: 15 minutes + chilling time

Crust:

Filling:

  • 1/2 cup coconut milk*
  • 6 ounces bittersweet chocolate chips
  • 1/4 cup organic raspberry preserves
  • 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Grease a 9 inch tart pan, with a removable bottom, with coconut oil.

Combine all crust ingredients in a bowl and mix well. Press crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over chocolate and allow to sit for one minute, then stir until smooth. Add raspberry preserves, combine well.

Pour chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the fridge to cool completely for 1-2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe and photo by Orissa. Submit your own creative coconut recipes here for a chance to win $50!

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Coconut Milk Sweet Potato Breakfast Custard

Coconut Milk Sweet Potato Breakfast Custard
Coconut Milk Sweet Potato Breakfast Custard
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 15 minutes

  • 1 1/2 pounds sweet potatoes – baked, cooled and peeled
  • 14 ounces coconut milk*
  • 4 large eggs
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Heat oven to 350° F.

Place all the ingredients in a blender and blend until very smooth. Pour the mixture into a greased pie plate and bake for 50 minutes – 1 hour. The center should be set and jiggly.

Cool before serving. Keep in the refrigerator.

Make Your Own Homemade Coconut Milk

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here!

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Granola

Granola
Granola
photo by recipe author

 

Servings: 30-36
Preparation Time: 2 hours

If the nuts are raw, set oven to 350° F and place raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamia = 15 minutes, walnuts = 8 minutes, cashew = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250° F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until honey and oil cover all of the oats and nuts.

Spread the mixture out onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1.5 hours, stirring every 15 minutes. Depending on your oven, it could take less time. Oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or zip lock bag.

Add dried fruit into the bag then seal and shake well to mix.

This recipe keeps for several months, if not eaten before then.

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